Description
Instant Pot Beef Chili is the ultimate comfort food, perfect for cozy dinners or game day gatherings. This hearty dish blends tender ground beef, protein-packed beans, and a rich medley of spices to create a warm, flavorful chili that satisfies every craving. In under an hour, you can enjoy a delicious, one-pot meal with minimal fuss and cleanup. Whether you serve it topped with shredded cheese and diced avocado or alongside cornbread for a complete feast, this recipe is sure to impress family and friends alike. With its customizable nature, feel free to adjust spice levels or add your favorite toppings to make it uniquely yours!
Ingredients
- 1 lb lean ground beef
- 1 can (15 oz) kidney or black beans, drained
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp chili powder
- 2 cups low-sodium beef broth
Instructions
- Set your Instant Pot to sauté mode. Add chopped onions and minced garlic with a splash of oil; cook until translucent.
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Stir in the chili powder along with salt and pepper; cook for an additional minute.
- Pour in the canned tomatoes, drained beans, and beef broth. Mix well.
- Secure the lid and set the valve to sealing position. Select manual mode on high pressure for 15 minutes.
- Once cooking is complete, let the pressure release naturally for 10 minutes before venting. Carefully open the lid and stir before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 80mg
Keywords: - For added richness, top with shredded cheese or diced avocado. - Adjust spice levels by varying the amount of chili powder according to taste. - Leftover chili can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months.